Bread Machine Chocolate Sticky Buns Recipes

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STICKY BUNS (BREAD MACHINE)



Sticky Buns (Bread Machine) image

Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself.

Provided by buckeye1953

Categories     Breads

Time 1h

Yield 10 buns, 10 serving(s)

Number Of Ingredients 14

1 1/4 cups milk
1 teaspoon vanilla extract
3 tablespoons butter
3 cups all-purpose flour
3 tablespoons sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
3/4 cup brown sugar
1 tablespoon cinnamon
6 tablespoons butter
1/3 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1 cup pecans, chopped

Steps:

  • Place the flour, white sugar, salt, yeast, milk, vanilla, and 3 tablespoons of butter into your bread machine as directed in your user's manual. Program it for the "Dough" cycle.
  • While the dough is mixing, prepare the filling by mixing the 3/4 cup brown sugar and cinnamon together. Let the 6 tablespoons of butter come to room temperature.
  • Grease the bottom and sides of a 13"x9" baking pan.
  • When the dough cycle is nearly finished, make the caramel topping by combining the 1/3 cup butter, 1 cup brown sugar, and corn syrup in a small pan over moderate heat. Heat and stir just until the syrup is dissolved, then pour it into the baking pan and spread it out. Sprinkle the chopped pecans over the caramel.
  • When the dough cycle ends, remove the dough and place on a lightly floured surface. Roll it out to make a 12" by 15" rectangle.
  • Spread the softened butter across the dough, leaving a 1-inch border on all sides. Sprinkle the cinnamon mixture over the butter.
  • Roll up the dough like a jelly roll, lengthwise. Pinch the seam closed.
  • Cut the dough into 1 1/2" sections and place them in the baking pan, close together, with the spiral cut down.
  • Cover the buns tightly with plastic wrap and refrigerate overnight.
  • In the morning, take the pan out of the refrigreator while you preheat the oven to 350 degrees.
  • After the dough has been out of the refrigerator about 20-30 minutes, bake at 350 degrees for about 30-35 minutes, or until buns are nicely browned on top.
  • Remove from the oven, then place a wire rack on top the pan. Place another baking sheet or pan over that. While firmly holding these three together, flip the buns over, being careful not to let the hot caramel drip on you.
  • Let the buns cool 20-30 minutes before serving.

BREAD MACHINE CHOCOLATE STICKY BUNS



Bread Machine Chocolate Sticky Buns image

Love ooey gooey sticky buns? Here's a chocolate version with the same rich caramel topping.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 15

Number Of Ingredients 16

3/4 cup water
1/3 cup butter or margarine, softened
1 egg
1/3 cup granulated sugar
1/2 teaspoon salt
3 cups Gold Medal™ Better for Bread™ flour or Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
3 teaspoons bread machine yeast
3/4 cup pecan halves
2 tablespoons butter or margarine, softened
1/2 cup butter or margarine, melted
1 cup packed brown sugar
1/4 cup corn syrup
1/2 cup miniature semisweet chocolate chips
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon

Steps:

  • Measure carefully, placing all Sticky Bun ingredients except pecans and 2 tablespoons butter in bread machine pan in the order recommended by the manufacturer.
  • Select Dough/Manual cycle. Do not use Delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
  • Meanwhile, pour melted butter into ungreased rectangular baking pan, 13x9x2 inches. Stir in 1 cup brown sugar and the corn syrup. Spread evenly in pan. Sprinkle pecans over topping in pan.
  • Roll or pat dough into 15x10-inch rectangle on lightly floured surface. Spread 2 tablespoons butter over dough. In small bowl, mix all Chocolate Chip Filling ingredients; sprinkle over butter. Roll up dough tightly, beginning at 15-inch side; pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 350°F. Bake 30 to 35 minutes or until dark brown. Immediately turn pan upside down onto heatproof serving platter. Let pan remain over buns 1 minute; remove pan.

Nutrition Facts : Calories 385, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Bun, Sodium 180 mg

STICKY BUNS FOR THE BREAD MACHINE



Sticky Buns for the Bread Machine image

****REVISED**** Thank you for your review Jeep95 - I just always thought I had measured wrong so I added more flour. Fixed it up now!!! Aunt Linda's wonderful recipe....again! These are just phenomenal and SO easy to make in the bread maker. My aunt is just an amazing baker and I have been so lucky to have her recipes! Prep time includes one and a half hours in bread machine.

Provided by KEA-CA

Categories     Yeast Breads

Time 2h20m

Yield 18 buns

Number Of Ingredients 13

1 tablespoon dry yeast
1/2 cup water, warm
3/4 cup milk, scalded
1/3 cup butter, softened
1/3 cup sugar
3 1/2 cups flour
1 egg
1 cup sugar
4 tablespoons butter, softened
2 teaspoons cinnamon
1 lb brown sugar
3/4 cup water
1 tablespoon butter

Steps:

  • Combine water, milk and butter in glass measuring cup - heat in microwave until warm.
  • Place warm liquid in bottom of bread machine pan.
  • Add sugar, egg and flour.
  • Place yeast on top of flour.
  • Run dough program on bread machine.
  • While dough mixes, mix sugar mixture.
  • When complete, remove dough to floured surface. Cut in half.
  • Roll half of dough to 16 x 8 inch rectangle.
  • Spread half of sugar mixture over dough; roll in jelly roll fashion.
  • Pour half of syrup mixture into 9x9 inch pan.
  • Cut jelly roll into 9 one inch slices; place each into syrup.
  • Let rise to double size; repeat with second pan.
  • Bake at 375 degrees for 20 to 25 minutes.

BEST BREAD MACHINE BUNS



Best Bread Machine Buns image

This recipe is easy and foolproof. It makes a soft and tasty bun with a slightly flaky crust. This is a combination of several recipes I've tried, but I've changed it to suit our tastes.

Provided by Fofi4667

Categories     Yeast Breads

Time 2h15m

Yield 12 serving(s)

Number Of Ingredients 7

1 1/4 cups milk
1/4 cup white sugar
1 tablespoon fast rising yeast or 1 tablespoon bread machine yeast
1/4-1/3 cup olive oil
3 3/4 cups bread flour
1 teaspoon salt
1 egg, lightly beaten

Steps:

  • Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
  • Make a little well in the flour and add the yeast to flour.
  • For rolls, select Dough Setting and press start.
  • Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
  • Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
  • When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
  • Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
  • for up to 1 week.
  • ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
  • Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
  • Scald 1 cup milk.
  • In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
  • Stir in eggs and yeast.
  • Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
  • Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
  • Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
  • After first rise, punch down dough and knead for an additional 2-5 minutes.
  • Form into desired shape and let rise again for 45 minutes to 1 hours.
  • When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

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